Deviled Potatoes
Deviled potatoes are a delightful twist on the beloved Southern classic deviled eggs, combining the creamy, tangy filling of deviled eggs with the comforting heartiness of baby potatoes. Warm, creamy, and slightly crisp, they're the perfect vegetarian party food, snack, or summer side.
Ingredients
- 12 baby gold potatoes
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 clove garlic minced
- Salt to taste
- Black pepper to taste
- Chives for garnish
- Paprika for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Wash and dry the baby potatoes. Slice each potato in half lengthwise. Place the halves cut side down on the baking sheet and roast for 25 to 30 minutes, until tender when pierced with a knife.
- Remove from the oven and let the potatoes cool for about 5 minutes. Once cool enough to handle, use a spoon or melon baller to carefully scoop a small cavity in the center of each potato half, being sure not to scoop all the way through.
- Place the scooped potato flesh into a mixing bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, minced garlic, salt, and pepper. Mash everything together until smooth and creamy.
- Spoon or pipe the filling back into the hollowed-out potato halves. Use a star tip for a more elegant presentation if desired.
- Garnish each deviled potato with a sprinkle of paprika and chopped chives.
- Serve immediately or chill until ready to serve.
Nutrition
Calories: 145kcalCarbohydrates: 18gProtein: 2gFat: 8gSodium: 190mgFiber: 2gSugar: 1g
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